Not ordering this time, I threw away my Penzeys catalog too quickly.
Would someone send me or post the recipe for hot cross buns? (Or tell
me where to find it on their web page. I checked under recipes and
think I must be blind.) The last time I made yeast bread, I wanted
something a little sweeter, and that recipe looked just right. Then I
forgot, and you know the story.


--Lia

Julia Altshuler wrote:
> Not ordering this time, I threw away my Penzeys catalog too quickly.
> Would someone send me or post the recipe for hot cross buns? (Or tell
> me where to find it on their web page. I checked under recipes and
> think I must be blind.) The last time I made yeast bread, I wanted
> something a little sweeter, and that recipe looked just right. Then I
> forgot, and you know the story.

It's on page 13 of the Spring catalog, but not at their web site...
don't know why they don't have all their recipes on line.???

2/3 cup milk
4 TB butter
1/4tsp minced orange peel
3 cups flour, AP or Bread
1/8tsp grd cloves
1/4tsp grd cardamom
1tsp grd cinnamon
1/2tsp grd nutmeg
1/4tsp grd ginger
3/4 cup dried fruit, ie. raisins
1 egg
1 pkg dried yeast

Cross icing
3 Tb flour
2 tsp sugar
3 TB water

Glaze
1 TB powdered sugar
1/4 tsp hot water

Heat milk, butter, and minced orange peel until lukewarm.
Sift together spices and flour in lge bowl.
Add dried fruit and yeast, mix well.
Add beaten egg and milk and mix to a dough.
Knead dough till soft and pliable.
Leave dough to rise overnite in fridge, or in a warm place for 1 1/2
hours.
Knock down dough and divide into 16 pieces.
Knead each into a ball.
Place on greased baking sheet, almost youching.
Score tops with 'X' and let rise 45 minutes in warm place so they join
up.
Brush with egg wash.
Mix icing and fill 'X' marks (use plastic bag with corner snipped).
Bake at 425ºF for 15-20 minutes.
When out of oven brush with glaze.

Okay, not typed exactly (don't want the copyright policia on my butt)
but I'm sure you'll get the idea.

Sheldon

Julia Altshuler wrote:
> Not ordering this time, I threw away my Penzeys catalog too quickly.
> Would someone send me or post the recipe for hot cross buns? (Or tell
> me where to find it on their web page. I checked under recipes and
> think I must be blind.) The last time I made yeast bread, I wanted
> something a little sweeter, and that recipe looked just right. Then I
> forgot, and you know the story.
> --Lia

Don't know about the ones in the catalog but these are exceptionally good.

Refrigerator Rolls

6 - 6-1/2 c. all purpose flour
1/2 c. sugar
2 tsp. salt
2 pkgs. active dry yeast
1/2 c. butter, softened
2 c. very warm water
1 large egg
vegetable oil
melted butter

1. In a large bowl, combine 2-1/4 cups flour, sugar, salt & yeast.
Addbutter. With mixer at low speed, gradually pour in two cups hot tap
water(120F). Add egg, increase speed to medium and beat 2 minutes,
occasionally scraping the bowl with a rubber spatula. Beat in 3/4 c. flour
or enough to make a thick batter; continue beating 2 minutes. With a spoon,
stir in enough additional flour (about 2-1/2 cups) to make a soft dough.
2. Turn dough onto a lightly floured board and knead until smooth and
elastic, about 10 minutes. Shape into a ball and place in a large greased
bowl, turning to grease the entire round of dough. Cover with a towel and
let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch down dough. Turn the dough over and brush with oil. Cover
bowl tightly with plastic wrap and refrigerate, punching down occasionally,
until ready to bake.
About 2 hours before serving: Remove dough from refrigerator. Grease
a 15X10 pan (I use an open roasting pan for this). Cut the dough into 30
equal pieces and shape into balls and place in the pan. Cover the pan with
towels and let the dough rise in a warm place until doubled about 1-1/2
hours.

Preheat oven to 425F. Bake the rolls 15-20 minutes until golden brown.
Brush with melted butter. Remove rolls from pan and serve immediately.
Makes 2-1/2 dozen rolls.

From the 1977 Good Housekeeping Cookbook

Sheldon wrote:
> Julia Altshuler wrote:
>> Not ordering this time, I threw away my Penzeys catalog too quickly.
>> Would someone send me or post the recipe for hot cross buns? (Or
>> tell me where to find it on their web page. I checked under recipes
>> and think I must be blind.) The last time I made yeast bread, I
>> wanted something a little sweeter, and that recipe looked just
>> right. Then I forgot, and you know the story.
>
> It's on page 13 of the Spring catalog, but not at their web site...
> don't know why they don't have all their recipes on line.???
>
I don't know either but when I went to the Penzeys' shop in Germantown, as
the man showed me around and pointed out the various recipe cards they have
in the store, he said, "Some of these aren't in the catalogs." And he
didn't know why, either.

Jill

Just what I wanted. Thanks.
--Lia


Sheldon wrote:

> 2/3 cup milk
> 4 TB butter
> 1/4tsp minced orange peel
> 3 cups flour, AP or Bread
> 1/8tsp grd cloves
> 1/4tsp grd cardamom
> 1tsp grd cinnamon
> 1/2tsp grd nutmeg
> 1/4tsp grd ginger
> 3/4 cup dried fruit, ie. raisins
> 1 egg
> 1 pkg dried yeast
>
> Cross icing
> 3 Tb flour
> 2 tsp sugar
> 3 TB water
>
> Glaze
> 1 TB powdered sugar
> 1/4 tsp hot water
>
> Heat milk, butter, and minced orange peel until lukewarm.
> Sift together spices and flour in lge bowl.
> Add dried fruit and yeast, mix well.
> Add beaten egg and milk and mix to a dough.
> Knead dough till soft and pliable.
> Leave dough to rise overnite in fridge, or in a warm place for 1 1/2
> hours.
> Knock down dough and divide into 16 pieces.
> Knead each into a ball.
> Place on greased baking sheet, almost youching.
> Score tops with 'X' and let rise 45 minutes in warm place so they join
> up.
> Brush with egg wash.
> Mix icing and fill 'X' marks (use plastic bag with corner snipped).
> Bake at 425ºF for 15-20 minutes.
> When out of oven brush with glaze.
>
> Okay, not typed exactly (don't want the copyright policia on my butt)
> but I'm sure you'll get the idea.
>
> Sheldon
>